For the port, roll tenderloins tightly in cling wrap to compress into an firm even cylinder shape. this will maintain the round shape during cooking.
2Vacuum pack tenderloins
Sous vide at 60oC for 30 minutes.
Unwrap tenderloins when and roll in the rashers of prosciutto, rewrap in cling wrap to allow for ease of slicing.
Cut tenderloins in 40mm lengths, remove cling wrap and panfry on a preheated griddle pan to achieve a sear on both sides.
To make the stock, place all the ingredients in a cooking pot and cold water.
Bring everything up to simmering point, remove any scum from the surface and simmer gently.
Simmer for approximately for 1½ hours, then strain.
For the cacao bacon sauce, bring stock to simmer in a saucepan.
Add cacao and simmer until combined.
Add maple syrup and remove from heat.
Whisk in the cubes of butter a la minute to emulsify.
Then, re-heat vegetables in simmering water to serve. Quenelle the seasoned potato mash.